Sourdough starter troubleshooting: the sticky questions

Every week someone asks me the same three things, so here they are with answers. Add yours.

It smells like nail polish remover. It is hungry. Feed it more often or use a higher ratio of flour to starter.

It rose on day 3 and then died. Normal. That first rise is other bacteria; the real yeast takes a week or two to establish. Keep feeding.

Liquid on top. Called hooch. Hungry again. Pour it off or stir it in, then feed.

Mine has been sluggish since I moved flats. Same flour, same schedule. Could the water be the difference?

Very likely the temperature, not the water. A new flat is often a few degrees cooler, and starters are dramatic about that. Put it on top of the fridge or in the oven with just the light on, and give it three days.